Jeanette’s Corn Tomato Avocado Salsa Salad

Corn-Avocado-Tomato-Salad-text-1What’s the difference between a salsa and a salad? It seems the lines are blurred these days. Jeanette Chen of Jeanette’s Healthy Living comes to the rescue with these thoughts: She used to think of salsa as the tomato salsa you find at Mexican restaurants. But lately, salsas seem to be everywhere and include corn, beans, fruit, cucumbers and just about any vegetable. This past weekend, she fired up the grill to make grilled chicken with an assortment of salads, including this Corn Tomato Avocado Salsa Salad. The original intention was to serve this on top of the grilled chicken but as Jeanette got thinking about what vegetables she would serve alongside the chicken, she decided to serve this as a salad instead.
Corn Tomato Avocado Salsa Salad
Yield: 8 as a side dish
1 tablespoon olive oil
4 cups corn (frozen works fine)
3 cloves garlic, minced
1 cup cherry tomatoes, halved
1 red bell pepper, finely chopped
1 avocado, chopped 1 scallion, minced
1/4 cup cilantro, minced
1/2 jalapeno pepper, seeds removed, minced
juice of 2 fresh limes
a drizzle of extra virgin olive oil
1/2 teaspoon ground cumin
sea salt
fresh ground black pepper
Heat oil in pan and add corn and garlic. Sauté until corn has some brown spots. Toss all ingredients together in a large bowl and serve.